Joan Cook’S Tuna Fruit & Pasta Salad

This vibrant Tuna Fruit & Pasta Salad offers a delightful balance of savory and sweet flavors. The base of cooked shell pasta provides a sturdy texture, while fresh fruits like melon, grapes, and jicama add bursts of juice and crunch. Canned tuna contributes a mild, savory protein element that pairs surprisingly well with the zesty lime and aromatic ginger in the dressing. The creamy vanilla yogurt base, infused with curry powder, ties everything together with a rich, tangy coating. This dish is perfect for warm summer evenings, potlucks, or as a light yet satisfying lunch. It comes together quickly, making it an ideal option for busy weeknights when you want something healthy, colorful, and delicious without spending hours in the kitchen.

Cuisine: Indian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 184.0

Description

This vibrant Tuna Fruit & Pasta Salad offers a delightful balance of savory and sweet flavors. The base of cooked shell pasta provides a sturdy texture, while fresh fruits like melon, grapes, and jicama add bursts of juice and crunch. Canned tuna contributes a mild, savory protein element that pairs surprisingly well with the zesty lime and aromatic ginger in the dressing. The creamy vanilla yogurt base, infused with curry powder, ties everything together with a rich, tangy coating. This dish is perfect for warm summer evenings, potlucks, or as a light yet satisfying lunch. It comes together quickly, making it an ideal option for busy weeknights when you want something healthy, colorful, and delicious without spending hours in the kitchen.

Ingredients

1 can (6-3/4 oz.) tuna with canola
2 cups cooked shell pasta
2 cups fresh fruit and/or sweet peppers (e.g., melon, grapes, jicama, bell peppers)
1 tablespoon sweet onion, chopped
1 container (6 oz.) vanilla yogurt
1/2 teaspoon curry powder
1 tablespoon lime juice
1 tablespoon ginger root, peeled and minced
1 tablespoon poppy seeds, for garnish

Directions

1
Cook shell pasta according to package directions until al dente, then drain and rinse with cold water.
2
Drain the tuna and separate it into bite-size flakes.
3
Cut the chosen fresh fruits and/or vegetables (melon, grapes, jicama, bell peppers) into bite-size pieces.
4
In a large mixing bowl, combine the cooked pasta, chopped sweet onion, prepared fruit/vegetables, and flaked tuna.
5
In a small separate bowl, whisk together the vanilla yogurt, curry powder, lime juice, and minced ginger until smooth.
6
Pour the dressing over the pasta and fruit mixture.
7
Gently toss everything together until the pasta and fruit are evenly coated with the dressing.
8
Cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld.
9
Before serving, sprinkle with poppy seeds if desired.
10
Serve chilled.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 184.0kcal

% Daily Value *
Total Fat 6.3g10%
Saturated Fat 1.5g8%
Cholesterol 45.0mg15%
Sodium 44.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 28.0g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The salad tastes best after chilling for 30-60 minutes to allow the curry and ginger flavors to infuse the yogurt dressing.

For a dairy-free version, substitute the vanilla yogurt with a plant-based coconut or almond yogurt.

Ensure all fruits are fresh and firm to prevent them from becoming mushy when mixed with the dressing.

Keywords: tuna, pasta, salad, fruit, curry, yogurt, lime, ginger, melon, grapes, jicama, peppers, onion, poppy seeds, fusion, summer, light, healthy, refreshing, easy

Read it online: https://www.chefs-mate.com/recipe/joan-cooks-tuna-fruit-pasta-salad/